Jam and Preserve Recipes
Brandied Plums
A boozy, delicious jar of plums all ready to be served with good ice-cream, pavlova, cream and/or shortbread
Ingredients
Plums,
Halved and stoned
Halved and stoned
36 oz
1 kg
Honey, runny
4 oz
100 g
Brandy
4 fl oz
100 ml
Orange
1 each
Water
1pint
400 ml
Cinnamon Stick
2 each
Star Anise
2 each
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Method
- Wash the jars, remove the rubber seal and place the jars in a warm oven to dry and sterilise
- Put the honey, water, orange zest and brandy into a small pan and stir to combine. Heat gently together and keep hot
- Halve and stone the plums, place in the warm jars until packed fairly tightly, add a piece of cinnamon stick and star anise into each jar as you fill
- Pour over the brandy syrup, easing the contents of the jar with a round bladed knife to allow the syrup to get between the layers
- Ensure there are no air pockets and that jars are filled to the top, then seal the jars
- Place on a folded Jcloth/newspaper/teatowel in the base of a large pan, cover with water and turn on the heat
- Bring to a gentle simmer slowly over 20-25 minutes then maintain that temperature for a further 20 minutes
- Lift from the pan using jar tongs if you have them, or ladle out some of the water and lift carefully with a tea towel
- Leave to cool undisturbed and when quite cold test that you have a seal
- If properly sealed the plums will keep for at least 12 months
How long will it take to make?
Preparation time:
15 mins
Cooking time:
1 hour
Total time:
1 hour 15 mins
Soaking overnight
not included in total time
How much?
2 x 500ml clip top jars
Look after it
Store away from strong light for up to 12 months
